When I talked to Patrick O’Halloran, I asked him what his go-to meal was on days that he was tired, hungry and wanted something good to eat. Ramen noodles, he told me, I start with Ramen noodles.

Needless to say, I was shocked. I associate Ramen noodles with college students. At only nineteen cents a package, who else would want to eat them?

O’Halloran told me how he would use the noodles from the Ramen noodle package to make a quick, hot pasta dinner. I was disgusted, intrigued and dying of curiosity. How could a chef who relies on local, seasonal produce rely on this starving student staple? I knew I had to try it.

O’Halloran told me that this dish only required four ingredients: Ramen noodles, butter, fresh sage and grated Parmesan (or in this case Romano Pecorino) cheese.

 

 

Being a skeptic, I decided to time this meal to see if it was really as quick as O’Halloran made it sound.

Restaurant Ramen

1 package of Ramen noodles, any flavor

1 Tbsp of butter

Handful (5-6 leaves) of fresh sage

2 Tbsp of grated Parmesan/Pecorino Romano cheese

  1. Boil 2 cups of water (approximately 2 minutes).
  2. Add noodles. In small frying pan, melt 1 Tbsp of butter at medium heat.
  3. Boil noodles for 3 minutes. Stir occasionally. Meanwhile, melt butter and add fresh sage. Saute until bright green. By that time, noodles will be done.
  4. Drain noodles in mesh colander. Stir in melted butter and sage. Add cheese and stir until mix.
  5. Serve and enjoy.

The meal took 5 minutes from beginning to plate. I was in shock. I didn’t even have time to clean my greens for my salad.

I sampled it as is and I have to say, it tasted like something I would order from a restaurant. Before this dish, I didn’t even know I liked fresh sage! I had tried it before. It was even part of my ill-conceived garden last year. I think that I just cooked it too long in the past. I remember it being burnt and lacking flavor. This time, it was tender and had just the right punch to add dimension to the dish. The butter and cheese added a rich, velvety coating to the lightness of the noodles.

But, I couldn’t leave well enough alone so I also added an organic chicken sausage and a salad of mixed greens.


 

I am officially an O’Halloran convert. This is my new go-to meal for days I want something hot, quick and full of fresh tastes and ingredients. I can’t wait to tell my brother that I have found a use for his beloved Ramen.

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